Leek dish with mushrooms and olives

Name: Leek dish with mushrooms and olives - Sidonia H.
Ingredients: 2 leeks (300 g) 1 large onion; peeled (100 g) 500 g brown mushrooms 200 g tomato paste 150 g sliced olives 2 tbsp sunflower oil (cold; pressed) salt and pepper

Sezon - Leek dish with mushrooms and olives by Sidonia H. - Recipia

I prepared this leek dish with mushrooms and olives on a day when I wasn't in the mood for meat or heavy meals. The leeks were fresh, I already had the brown mushrooms, and the rest of the ingredients are quite basic. The recipe is easy, straightforward, and doesn’t require complicated techniques or a long time on the stove. I use it when I need something quick for fasting or as a side dish for other meals. Quick Info Total time: approximately 30 minutes Preparation time: 10 minutes Cooking time: 20 minutes Servings: 3-4 Difficulty: easy Recipe type: vegan, vegetable dish Ingredients 2 leeks (approximately 300 g) 1 large onion (approximately 100 g) 500 g brown mushrooms 200 g tomato paste 150 g sliced olives 2 tablespoons sunflower oil (cold-pressed) salt pepper Instructions 1. Clean and wash the leeks thoroughly. Cut them into pieces about 3-4 cm long. 2. Peel and dice the onion. 3. In a pot, heat the two tablespoons of oil. Add the onion and leeks and sauté them on low heat, stirring occasionally. They should become slightly translucent, but don’t let them brown. 4. Clean and wash the mushrooms. If they are small, you can leave them whole; if they are larger, cut them into pieces. Add them to the pot with the onion and leeks. Cover and let cook on low heat for about 15 minutes. The mushrooms should soften and release their juices. 5. Remove the lid, add the tomato paste, and mix well. Let it cook for another 3-5 minutes on low heat, just enough to thicken the sauce slightly. 6. Turn off the heat and add the olives. There’s no need to cook further after adding the olives; just mix them in at the end. 7. Season with salt and pepper to taste. Why I make this recipe often It’s a quick recipe with no complicated steps, and it doesn’t dirty many dishes. It’s suitable for fasting days but also works when you want a light meal. It retains its flavor well even after cooling down. It can be served on its own or alongside other simple dishes. Tips and Variations Tips Don’t let the onion and leeks burn at the beginning—low heat and regular stirring help. If the mushrooms aren’t very juicy, you can add a tablespoon of water, but usually, that’s not necessary. Substitutions You can use any type of mushrooms, not just brown ones. If you don’t have tomato paste, tomato juice works too, but let it reduce a bit more. The oil can be olive oil if you’re not strictly adhering to the original recipe. Variations Sliced olives add flavor, but you can use whole or sliced olives of any kind. If you don’t want olives, you can omit them, but the dish will be simpler in taste. You can also add a bit of bell pepper at the beginning if you have some in the fridge, but it’s not in the original recipe. Serving Ideas I eat it plain with bread. It also goes well with polenta or as a side dish to a main vegan course. It can be served over pasta or rice if you want a more filling meal. Frequently Asked Questions Can I use frozen leeks? Yes, but the texture will be a bit softer. Use them straight from the freezer; don’t thaw them beforehand. Can I use white champignon mushrooms? Yes, the flavor will be somewhat milder compared to brown mushrooms, but the recipe works just the same. Can I use Kalamata olives? Yes, but make sure they are pitted, and if they are very salty, rinse them quickly in water before adding them to the dish. How long should I cook the leeks? Don’t overdo it—just enough to soften them slightly and make them shiny. They become too soft if cooked too long. Can I double the recipe? Yes, the ingredients can be easily multiplied; just use a larger pot. Nutritional Values Estimated per serving (out of 4): Calories: approximately 170 kcal Protein: 5-6 g Carbohydrates: 25-27 g Fats: 6-7 g Fiber: 5-6 g Values are approximate and depend on the type of mushrooms, olives, and tomato paste used. Storage and Reheating It can be stored in the fridge in a covered container for up to 2 days. Reheat on low heat or in the microwave. I do not recommend freezing, as the texture of the vegetables will not be the same after thawing. The recipe is good the next day, but it’s best served fresh.

Leek dish with mushrooms and olives

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